1 Red Bell Pepper
1 Green Bell Pepper
2 C Corn (Fresh or frozen whole kernels)
2 C Eggplant
2 C Fresh, Firm Roma Tomatoes
2 C Yellow squash (1 medium)
2 C Zucchini (1 medium)
2 T Butter or Butter Substitute
3 Cloves of Garlic
1 c White Onion
1/2 c Fresh Parsley
1/4 t Pepper
1/4 t Paprika
Salt (or Morton Salt Substitute for low-sodium diet) to taste
Chop all vegetables to bite size. Dice the parsley, onions and garlic. In medium cast-iron skillet heat oil, add onion, garlic and peppers and saute until soft. Steam squash, zucchini and lima beans until done and add to the skillet. Season with pepper, paprika. Season with salt or Morton Salt Substitute to taste. Stir in the fresh parsley.